The Washington critic., 1887-07-28
HINTS FOR THE CUISINE.


Chop the meat fine. add salt, pepper and
a little finely chopped onion; 0ll dish or
pan two.ilifds full Of the meat, cover It with
mashed potatoes, lay small bits OF butter on
top; bake 10 or 90 minutes.
Beef u IL Mode.
Procure n good steak, and have II cut very
thick; season with salt and pepper; make
stufIlng OF bread or cracker, and season as
you would II preparing It for turkey;
spread II upon the steak, then roll II up and
bind It securely with tape or string; put It
into kettle with water enough to cover II,
and let IL stew for two or three hours; add
boiling water II more water is needed; the
gravy Will not require thlckening.
Ragout of Veal.
Cut cold veal In slices; put piece OF but
ter in a frying pan as soon as hot; dredge
well with flour and fry 10 nice brown; take
out the meat and pour into the pan any cold
gravy left from the veal when first cooked
and one-third Of cup of tomato catsup;
few slices Of cold beiled ham added to the
gravy will Improve 1t; season with salt aud
pepper; simmer few minutes serve very
hot; spread upon buttered toast or serve
with baked potatoes.
Kidney Fricassee.
Cut three lamb or veal kldneys into five
pieces each; put into frying.pan, with one
tablespoonful Of butter; stir them about
with spoon to keep them from cooking
unevsnly; remove to hot dish; put into
the frying-pan cupful Of water, q little
ealt and pepper and tablespoonful OF to-
mato catsup; thcken with a teaspeoniul OF
-four mixed smooth In little milk; simmer
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pour over the kidneys and serve.
A Nice Breakfast Dish.
Chop some smoked beef and pour boiling
water over 1t to soften II; let 1t remain In
the water ten minutes, then remove the
water and put the beef into a saucepan with
cup and half Of milk and small piece
Of butter, and add -four enough to make 1t
OF the consistency of cream.
Veal Outlets.
Pound the veal outlets until tender, beat
up two or three eggs with salt and pepper;
roll the outlets in the egg batter, and then
in cracker crumbs and fry. Care must be
used to keep them from burning; serve with
tomato sauce.
Tomato sauce for Veal Outlets.
One quart eau, or ten fresh tomatoes,
boiled; add two small onions sliced thin, q
little Glove, salt and pepper and one table
spoonful Of butter; cook about half an hour,
strain through a colander and turn over the
outlets.
String Beans.
String the beans and cut into very small
pieces; cook In salted water; use just enough
water to keep them from burning; cook un-
I'll very tender, and then drain from tho
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spoonful of butter and little salt, and
thicken with scant teaspoonful of -four:
pour the mixture over the beans and serve.
Raspberry Shrub.
To four pounds of raspberrles put one
quart Of cider vinegar; let it stand "a hours
and strain of the juice. To every pint OF
juice add q pound OF white sugar; boil to.
gether for FIVE minutes, strain carefully and
bottle when cool. When using add three
teaspoonfuls OF the syrup to tumbler Of
water.
Cream Cookies without Eggs.
Two cups OF sugar, one and O quarter
cups OF butter; stir to a cream, add one
cup OF milk or cream, little salt, two tea
spoonfuls Of baking powder and 9our
enough to make the mixture stiff enough to
handle. Roll thin, cut in any shape desired
and bake in quick oven.
Cornstarch Custard.
Six tablespoonfuls OF cornstarch boiled
in one quart Of milk; sugar to taste; add
the grated peel Of two lemons and the juice
OF one; when thick pour into dish; beat
one cup Of sugar with the whites of three
eggs and pour over the pudding and place
In the oven until slightly brown; serve cold
with q custard made Of the yolks OF the
eggs.
Bread Fritters.
Cut very thin, small slices OF bread,
butter them very lightly, spread with jam
and place together like sandwiches; make
a batter of one egg, one pint OF milk, two
tablespoonfuls OF flour, pinch OF salt and
two tablespoonfuls of sugar; fry in hot
lard and place on a hot dish and serve.
Coffee Custard.
One pint of strong coffee and one pint OF
milk boiled together; five eggs beaten with
cup and a-half OF sugar. Serve very
cold.
Tumb1er Cake.
One tumbler OF butter, one tumbler OF
bier OF milk, five tumbers OF flour, one
half nu u'meg, one pint OF raslns, one
teaspoonful of soda, six eggs.
One ounce Of Cox's gelatinc dissolved in
one pint Of warm water; when cool add the
juice Of six oranges and two lemons;
strain the whole to remove all eeeds, add
one cup of sugar and let 1t become partially
firm, then beat up the whites OF two eggs aud
etir into the mixture, then put In q mould
and place on Ice to harden; serve with
sponge cake.
Park Street Cake.
Whites and yolks Of four eggs beaten sep.
arately, one and q half cups OF white sugar,
one cup Of milk, three cups Of ilour, one
half cup OF butter, two teaspoonfus OF
baking powder; flavor to taste.
| Potato Bread.
| Boil four large potatoes in two quarts OF
water; when soft, mash them smooth in G
bread pan, add salt, dessert spoonful oi
sugar and tablespoonful OF shortening
then stir In the water in which the potatoe,
were boiled cake OF compressed yeast, OIL
one cup Of potato yeast, and flour enougt
| to make q still batter; let II stand unit
morning, then knead 1t smooth; 1t will re
| quire considerable kneading; put In pans
and, when risen sufficiently, bake. Thli
bread keeps long time in warm weather.
N. X. IL.